BS 1252:1991

Committees responsible
Foreword
Specification
Section 1. General
1.1 Scope
1.2 Definitions
1.3 Classification
1.4 Symbols
Section 2. Construction
2.1 General
2.2 Boiler
2.3 Fuel capacity
2.4 Flueways
2.5 Flue outlet
2.6 Internal flueway dampers
2.7 Combustion controls
2.8 Insulation
2.9 Operating tools
2.10 Cleaning tools
2.11 Hotplate and top plate
2.12 Roasting oven/additional oven
2.13 Roasting oven temperature indicator
2.14 Bottomgrate
2.15 Ashpit and ashpit cover/door
2.16 Ashpan
2.17 Firedoors and charging doors
2.18 Oven doors
2.19 Electrical devices
2.20 Provision for flue-pipe and chimney sweeping
Section 3. Instructions and marking
3.1 Instructions
3.2 Marking
DSection 4. Cooker performance
4.1 Thermal performance
4.2 Oven cooking performance
4.3 Surface temperature
4.4 Condition of appliance after tests
Appendices
A. Test fuels
B. Test methods for design
C. Performance tests
D. Oven cooking performance test
E. Symbols used in calculations
Tables
1. Minimum thickness of non water-backed materials
2. Tapping size
3. Performance requirements for cookers without boilers
     (category (a))
4. Performance requirements for cookers with domestic
     hot water boilers with rated output of up to 3.5 kW
     (category (b))
5. Performance requirements for non-independent type
     cookers with central heating boilers of rated water
     heating output of less than 7.5 kW (category (c)(1)
     (i))
6. Performance requirements for independent type
     cookers with central heating boilers and non-
     independent type cookers with central heating
     boilers having a rated water heating output of
     7.5 kW or more (category (c)(2) and (c)(1) (ii)
     respectively)
7. Oven cooking performance requirements
8. Maximum surface temperature
9. Categories of appliances
Figures
1. Test chimney and typical cooker flue connection
2. Mixing chamber circuit
3. Continuous flow circuit
4. Scone rolling pin